<http://schema.org/recipeInstructions>
" Choose largest, untorn, unblemished spinach leaves (about 24). Add to boiling water and cook 15 seconds or until barely wilted. Drain; immerse in cold water. Carefully remove and place flat in a single layer on paper towels; pat dry. For each roll (recipe makes 3): Place a square of waxed paper on work surface. Gently overlap 7 to 8 spinach leaves, vein side down, to form a 12- by 6-inch rectangle, with 1 long edge near you. (Patching may be necessary, but that&amp;#039;s OK. Leaves will adhere to each other.) Spoon 1/2 cup cooled rice down center of spinach, using moistened fingertips to press down gently (see Cooking Lesson, below). Top with a row of 1/3 the pepper strips. Top with about 2 1/2 crab sticks placed end to end, pressing down gently but firmly. Spread crab with 1/2 teaspoon wasabi or mustard. Top with 1/3 the avocado. Place scallion strips on sides of crab. Working from near edge and lifting waxed paper, roll up spinach around filling as tightly as possible without tearing spinach. Remove waxed paper; wrap roll tightly in plastic wrap. Refrigerate until ready to serve. To serve, unwrap rolls. With a very sharp thin knife, trim ends even. Cut each roll crosswise in fourths, then each fourth in half diagonally. Stand pieces on serving platter. Make Ahead: The rolls can be prepared and assembled, uncut, up to one day ahead. Refrigerate in an airtight container. Cut shortly before serving. Cooking Lesson: Spoon rice down center of spinach, pressing it down gently with moistened fingertips. Top with pepper strips. Place crab sticks end to end on peppers. Put scallion strips on both sides. Holding the waxed paper, roll spinach around filling as tightly as possible without tearing spinach."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9273/spinach-california-rolls-recipe-120567/>